Name: Tangerine and Cointreau Cake
Prep time: 20 min
Yield: 8
Cuisine: Francesa
Ingredients: 4 eggs; 3/4 cups sugar; 2 tablespoons flour, common; 1/3 cups self-rising flour; 1/2 cups vanilla pudding, or custard powder; 1/3 cups almonds; 2 tablespoons mandarin orange peel, finely grated; 1/2 cups sugar; 3 tablespoons cornstarch; 2 tablespoons Cointreau; 1 cup evaporated milk; 1/3 cups double whipped cream; 3/4 cups apricot jam, melted; 1 cup double whipped cream; 3/4 cups canned tangerine, drained segments

Preparation

20 mins

Medium

Beat the eggs with an electric mixer until thick. Gradually incorporate the sugar and beat for 3 more minutes. Gently fold in the flours, custard powder, almonds, and tangerine zest. Pour into a round mold (22 cm), greased and lined, and bake for 30 minutes in a moderate oven. Unmold onto a wire rack and cool completely.